I think two pounds may be a tad too much chilli for me but I'm willing to give it a go. On the subject of recipes I've just discovered a great one for making your own Pasta called thick spagetti.

Make up your usual pasta dough then make macaroni (I won't include that method as you all know how to do that don't you).

With the remainder of the dough left from making the holes in the macaroni, roll out a long thread of dough just the right thickness and cut into the correct length pieces. Insert these into the holes of the macaroni, after brushing them with milk so they'll stick. Wallah !! Thick Spagetti. Tastes just delicious!

Praise be to the FSM for revealing such a simple method of making my favourite dish (any kind of Pasta)

oh speaking of thai i had that tonight.i had somesort of chow mein soaked in a citrus tangy maranade into the noodles with bean sprout and other stuff um yellow and green curry, green is like the spiciness of jalepenos. and pineapple fried rice, my favorties!!!!!!!!!!!!!!!!!!!!!!

1) Dissolve salt in warm water and let cool. As a guide, you will need 1oz salt and 1 cup water per egg you are salting2) Seal your unshelled, uncooked eggs in a jar and cover with the salt solution3) Leave for 3-4 weeks.

The salt will permeate the shells and make the yolk firm and the white thick. Salted eggs keep for about a month in the fridge. To cook, just steam or boil for 20 minutes and then split in half (the shell will be softer) and eat with congee or a simple stir fry.

I have made red paste before, but it's quite a lot of effort to get good, fresh ingredients (without having an oriental supermarket nearby) and to make the paste by hand (pestle and mortar) which makes the best paste. If you're going to scrimp on that then you may as well get a good quality premade one.